Horchata Cupcakes
27 In Cakes & Pies/ Guatemalan Recipes/ Recipes

Horchata Cupcakes

Horchata Cupcakes

In a previous post we showed you how to make your own Horchata at home.  Ever since I saw this Horchata Cupcakes recipe I knew I had to try to make it and it did not dissapoint me.  You can use fresh Horchata for the cupcake recipe or you can use Horchata mix which you can probably find in the international section at your supermarket. Just make sure you make a stronger mix. Usually it calls for 3 tablespoons per 8 oz of liquid, so use 4 or 5 tablespoons instead.  If the mix calls for water, I suggest you use milk, even if the package says it already contains milk.

Helga

Horchata Cupcakes

Horchata Cupcakes

Yield: 24 cupcakes
Adapted from Cupcake Bakeshop

Ingredients:
1 stick butter
1 ½ cups sugar
2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup Horchata
1 teaspoon vanilla extract
1 teaspoon cinnamon
4 large egg whites

Procedure:

  1. Preheat oven at 350ºF. Line standard muffins tins with paper liners.
  2. Soften butter in the mixer on high speed.
  3. Add the sugar to the butter and beat until light and fluffy, about 2-3 minutes.
  4. Sift the flour, baking powder, and salt together, set aside.
  5. Mix the horchata and vanilla together, set aside.
  6. Add the flour mixture and horchata mixture to the butter/sugar in 3 parts alternating between flour and horchata and beating well after each addition. Always start and end with the flour mix.
  7. Set aside incorporated mixture.
  8. In a clean mixer bowl, beat egg whites until soft peaks form. Fold egg whites into cake batter until incorporated. You can do this with a spatula and try not to overwork the batter.
  9. Scoop batter into the prepared cupcake pans.
  10. Bake for approximately 20 minutes or until a cake tester comes out clean. After you take them out of the oven, leave them on the tin to cool for about 5 minutes before removing them!

Horchata Frosting

Ingredients:
2 cups of Whipping Cream
4 tablespoons Confectioners’ sugar
6 tablespoons dried horchata mix
1 teaspoon vanilla extract

Procedure:

  1. Whip the cream together with the confectioners’ sugar in a cold metal bowl.
  2. Once it has thickenned, add the powdered horchata just until it has incorporated
  3. Add the vanilla and mix.
  4. Make sure the cupcakes are completely cool before frosting.

Horchata Cupcakes

Horchata Cupcakes

Horchata Cupcakes

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27 Comments

  • Reply
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    Sunday May 15th, 2011 at 11:18 AM

    […] Here is the recipe that inspired me. […]

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      Kitty
      Sunday May 15th, 2011 at 04:44 PM

      Thanks for the link back! We inspired Karen from Messhie’s Mom to bake some Horchata Cupcakes!

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    Monday September 12th, 2011 at 06:05 PM

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    Saturday September 24th, 2011 at 07:59 PM

    […] the DIY bride who wants to whip up her own batch, check out this XO-tested recipe for horchata from The Foodies’ Kitchen. Experiment with a lime zest buttercream if you want some tartness and a little pop of […]

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    Saturday September 24th, 2011 at 08:16 PM

    […] beverage-inspired cupcakes with a Mexican flair, check out this XO-tested recipe for horchata from The Foodies’ Kitchen. Experiment with a lime zest buttercream if you want some tartness and a little pop of […]

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  • Reply
    Heather Rohrer
    Tuesday November 20th, 2012 at 03:51 PM

    Those are really delicious!

    • Reply
      Kitty
      Tuesday November 20th, 2012 at 04:19 PM

      We’re glad you liked them! :)

  • Reply
    Stella
    Saturday February 16th, 2013 at 02:44 PM

    Is there a reason why you use only 4 tablespoons of confectioners sugar? Other recipes call for cups. Is it because this recipe uses whipping cream instead of butter?

    • Reply
      Helga
      Sunday February 17th, 2013 at 12:06 PM

      Hello Stella,
      Yes, you are right! I only used 4 tablespoons because this is a whipped cream topping, not buttercream. The horchata mix usually has sugar in it, so you don’t need to add a lot of it to your whipped cream. Also, personally… I prefer the light and delicate flavor you get from a topping such as this one. Buttercream can be too heavy. Have you tried the recipe?

  • Reply
    joanne w.
    Thursday April 4th, 2013 at 03:09 PM

    My batter came out so thick it’s like cookie dough. Any suggestions?

  • Reply
    joanne w.
    Thursday April 4th, 2013 at 03:42 PM

    Never mind…. fixed it. Was reading this recipe off my phone and it didn’t load the egg white section.

    • Reply
      Helga
      Thursday April 4th, 2013 at 06:35 PM

      So glad you got to fix the batter! Let us know how the cupcakes turned out :)

  • Reply
    Joanne W.
    Thursday April 4th, 2013 at 09:33 PM

    They are AMAZING. For real. I think next time I might even cut about 1/4 c. of the sugar out of the cupcake part as a bit sweet for me (hubby loved them) they were for his birthday. Seriously one of the best cupcake recipes I’ve made. Thank you soo much for sharing.

  • Reply
    Kitty
    Thursday April 4th, 2013 at 10:05 PM

    We are so glad you and your husband loved them Joanne! Great news for us!

  • Reply
    Liesa
    Saturday November 16th, 2013 at 12:26 PM

    I’m from wv where can I find the dry horchata?

  • Reply
    andrea
    Thursday April 3rd, 2014 at 05:03 PM

    It doesnt say when to add the cinnamon?

    • Reply
      Kitty
      Thursday April 3rd, 2014 at 05:09 PM

      Hello Andrea! We didn’t notice! Thanks for letting us know. You can add it on step 4, when sifting the dry ingredients. Will fix it right away!

      Kitty

  • Reply
    andrea
    Thursday April 3rd, 2014 at 07:12 PM

    Thanks! Thats just how I did it lol they are delicious loved the recipe!

  • Reply
    Elisa
    Thursday July 31st, 2014 at 07:40 PM

    I know when i make whip cream its very light and smooth, but do you think i can turn the horchata mix into a simple syrup instead of adding it as is? I feel like it might me gritty, or how does the whip cream taste?

    • Reply
      Kitty
      Thursday July 31st, 2014 at 08:19 PM

      Hi Elisa! I wouldn’t add a simple syrup as it would break the whipped cream and make it runny. You can omit the horchata mix, but gives it a nice flavor to go along the cupcake. Whipping cream tastes like cream, so you can flavor it to your liking. We suggest in this recipe, adding a little bit of vanilla extract as well as confectioners’ sugar to give it a subtle sweetness.

      Hope this helps you out, and tell us how it turns out!

  • Reply
    Kara
    Tuesday October 14th, 2014 at 06:44 AM

    Does this frosting need to be refrigerated?

    • Reply
      Kitty
      Tuesday October 14th, 2014 at 10:20 AM

      Hi Kara! Thank you for your question! As these cupcakes have Whipping Cream as a base, we do recommend having them refrigerated if not serving right away. If you plan to make ahead, you can bake the cupcakes and prepare the frosting, keep it in the fridge and frost them when serving.

  • Reply
    Faith Morrow
    Saturday January 10th, 2015 at 08:08 PM

    Is a difference between horchata and horchata mix or is it the same? Could I just use the same horchata for the batter and frosting or not?

    • Reply
      Kitty
      Saturday January 10th, 2015 at 09:54 PM

      Hi Faith!
      There is. Horchata, is the already prepared version of the drink, as horchata mix is the instant mix powder you can find at stores.
      Hope this helps!

      Kitty

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